Brisket with Carrots and Onions

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A perfect dish. It is easy to make, makes the house smell great and is incredibly delicious. My son loves it! Leftovers are even better. The ultimate Brisket!

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This was very fast to put together, and the results are delicious. It is one of those meals when you want to ***** the plate when you are done. The meat and the sauce are very flavorful for so few ingredients. Will definetly make again!!

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Fabulous and easy. We love it.

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So easy and tastes great! Wonderful Sunday night dinner. Put it all in the pan and oven and forget about it until it's time to eat!

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Oh, goodie, my turn. This was the first time I've cooked a brisket, believe it or not. Saw Ina's show where she made this and it looked awfully good, so thought it would be fun to try. How this turned out for me was that the meat was tender but not overly so. The house smelled wonderful and the cooking time seemed okay. I don't know if cooking it lower and slower would have resulted in a more tender meat experience...but maybe. To be honest I don't know if I'd make this again because this was an awful lot like the swiss steak I make, with that same oniony tomato flavor. And my swiss steak comes out more tender than this brisket did. But glad I tried this recipe.

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Love to try new recipes and this one was terrific. Very easy to prepare and the aroma during cooking will drive you crazy. My husband requested that I make it once a week and that is a compliment as when I ask him "what do you want for dinner" he always says "surprise me", now he says "how about Ina's brisket"! Follow the recipe exactly and you won't be sorry!

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This recipe is fabulous and could not be more simple to make. With all of the wonderful flavors it really hits the spot on a cold winter night. And as an added bonus, it makes your home smell wonderful during the long cooktime while you are relaxing in front of the fire with a glass of wine!

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This was delicious! I adjusted the recipe for a 1 1/2 lb brisket and baked it for about an hour and a half and it turned out great! I also tried using some more garlic and some fresh oregano in the rub. And it was definitely not too salty!

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My family loved it!! It looked as if I slaved over dinner while in truth, I spent the afternoon watching a movie. As Ina says, "How good is that!"

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I made it exactly as Ina did, but today with chuck roast, and it was great. Loved the carrots. I used only tomato juice for the liquid and it turned out very thick and the meat was moist and flavorful. We didn't find it to be too salty at all, as some have suggested. I used a covered enameled roaster pan.